by Edible Rhody @ Edible Rhody

Tue Jul 07 08:19:04 PDT 2015

Why I Love Rhode Island

In my mind, this is the best day of the summer: the Rhode Island Food Fight’s fourth annual Ice Cream Throwdown! The Throwdown has been hosted just off of Wayland Square in Providence for the past four years and for a mere $20 attendees get to sample ice cream from 12 different ice cream vendors from across Rhode Island. Other businesses also show up to quench thirst or add some savory snacks to the mix (shout out to Yacht Club Soda, New Harvest Coffee and Mijo’s Tacos!). Once again, the Throwdown held up RI Food Fight’s promise: “Pretty much everyone leaves stuffed and happy.”

Beyond the delicious ice cream (I personally sampled Freedom of Espresso, Crazy Vanilla, Moose Tracks and Peanut Butter Oreo, to name just a few), the Throwdown showed me why the unfairly maligned state of Rhode Island is the actually the most amazing little state in the Union. The Ice Cream Throwdown! incorporated everything I hold near and dear about Li’l Rhody.

First, the size of the event: not too big, not too small. 12 vendors was the perfect manageable number for us attendees to efficiently tackle all the samples available. Sure, … Read More

by giffc @ The Constables Larder

Sat Aug 22 18:34:27 PDT 2015

This summer my friend Veronica made a delicious corn salad one evening for a family bbq, and I’ve been riffing off of it ever since. 5 or 6 ears of corn, cooked and kernels removed juice of 4 or 5 limes large handful of cherry peppers, halved half of a small red onion, finely diced... Continue reading →

by giffc @ The Constables Larder

Mon Jul 18 18:45:43 PDT 2016

It’s always nice when an experiment succeeds. I like pickling ramps and onions. I like brining pork. I wondered what would happen if I combined the two. In this case, I created a pickling brine and used it on both red onions and pork loin, which were then served together. Big hit. The key is doing... Continue reading →

by Edible Rhody @ Recipes – Edible Rhody

Thu Jun 11 13:10:46 PDT 2015

Jonathan Dille, Executive Chef, The Grange, Providence

This recipe can be made with lots of different vegetables—feel free to make it with what is available to you. It can also be kept for a few days undressed, as long as you leave out the avocados until the last minute. Make it in advance of your summer gathering.

2 cups quinoa

3 cups water

Kosher or sea salt

6 tablespoon rice vinegar

1/4 cup roasted garlic cloves*

1 cup extra-virgin olive oil

1 teaspoon black pepper

Kernels from 2 ears freshly shucked sweet corn

1 small head of radicchio

1 cup diced cucumber

1 bunch spring onions, sliced

2 avocados, diced

Edible flowers for garnish (optional)

1/2 cup sliced radishes for garnish (optional)

Bring quinoa, water and 2 teaspoons salt to a boil in a small pot. Immediately reduce to a simmer, cover and set timer for 18 minutes, making sure heat is set low. Once all water has cooked off, remove from stove and set aside. Let cool completely.

Meanwhile, place garlic and vinegar in a blender and slowly drizzle oil until dressing has emulsified. Season to taste with salt and pepper.

by Angela Pifer @ SIBO Guru

Wed Nov 16 09:21:04 PST 2016

In the interest of sharing, I thought I would share my notes from the conference: 48 million people suffer from IBS in the United States, but only 10-12 million are diagnosed. IBS affects 1 billion worldwide. IBS was originally labeled ‘spastic colon’ in the 1950’s, but changed to IBS in the 1970’s. In the 1980’s... Read More >

by Olga @ Ocean View Kitchen

Mon Apr 03 15:11:13 PDT 2017

Today I am sharing Healthy Roasted Zucchini Soup . This soup is vegan and gluten-free and made with just few simple ingredients. When you roast veggies in the oven, it brings out the sweet and deeper flavors. The process is quite simple: roast veggies first, then blend until smooth and silky with cashew milk. I added couple of tablespoons of nutritional yeast and some peas to the mix. Cashew milk makes the soup rich, creamy and very filling. I served it with homemade multigrain croutons that I baked at 350 F for ~ 15 minutes with a little bit of coarse salt, pepper, Italian seasoning and some extra virgin olive oil. You can also serve it with some crunchy bread or maybe sandwich. Hope you enjoy this!

by Olga @ Ocean View Kitchen

Wed Feb 01 15:55:13 PST 2017

There are plenty of piccata recipes out there, but I am adding a little twist to a regular chicken piccata. Chicken piccata is nothing more than chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either stock or white wine. I kept the original idea, but decided to elevate the sauce by adding some sun dried tomatoes. Also, I also used less lemon juice, so it won’t take over the sun dried tomatoes flavor. I finished the sauce with a little bit of cream cheese instead of butter and added some peas for some color and sweetness. This Chicken Piccata with Sun Died Tomatoes is very easy to make making this recipe a fast weeknight option. Serve with a simple green salad, pasta or steamed vegetables.

by Olga @ Ocean View Kitchen

Sun Jan 22 14:00:42 PST 2017

Hummus is a staple in our house. My husband loves hummus and eats it every day! The classic hummus is delicious, but I thought I would mix things up and make this roasted sweet potato hummus. I roasted sweet potatoes first and then added some smokey savory spices to kick up the mild yam flavor such as smoked paprika and cumin. This creamy roasted sweet potato hummus is perfect for dipping raw veggies. Serve with some pita bread or roasted veggie chips. Enjoy!

I had some ripe bananas sitting on the counter which means time to bake or make a smoothie. Too many for a smoothie, so I chose cake. Couple of weeks ago I came across the “Healthy Chocolate Banana Bread” recipe from Lily at “Little Sweet Baker”. I love guilt free desserts, but this time I was feeling a little “naughty ” and decided to top the cake with a smooth and creamy mascarpone frosting. This cake combines the sweetness of ripe mashed bananas with cocoa powder and it tastes best the second day. Cocoa powder gives it deep chocolate flavor, and yogurt makes it tender and ultra-moist. You can top it with cacao nibs or chopped walnuts. Related

by Olga @ Ocean View Kitchen

Sun Feb 05 09:02:01 PST 2017

Sometimes simple is just the best. One of the easiest, healthiest, and tastiest breakfasts out there is a classic fruit and yogurt parfait. The best part? It can be made with any toppings you like. Today I am sharing breakfast parfait with cashew maple sauce! Plain yogurt topped with caramelized cinnamon banana, fresh berries, toasted nuts and seeds, and cashew maple sauce, which is my favorite. You can adjust the toppings to you taste. Feel free to add your favorite granola, maybe pomegranate seeds, dark chocolate (why not!) and any other fruit that in season right now. Enjoy!

by Edible Rhody @ Edible Rhody

Tue Jul 07 15:41:50 PDT 2015

By Liza Burkin

Last Tuesday, June 30th, a seed on Aquidneck Island was planted. No ordinary green bean or tomato—but rather the seed of an idea for a cohesive, equitable, forward-thinking food community with a comprehensive plan to get more islanders thinking about, eating, buying and growing local food.

Island Commons—a new organization born of many years of scheming and dreaming by numerous island stakeholders—launched with a two-hour program at Newport Vineyards. Over 75 people were in attendance, sampling hors d’oeuvres prepared by local chefs and communicating a shared vision for a better future of food.

by Edible Rhody @ Recipes – Edible Rhody

Thu Jun 11 13:00:16 PDT 2015

Susie Middleton, author, Fresh from the Farm: A Year of Recipes and Stories

This classic Mediterranean salad of juicy tomatoes and cucumbers, crusty bread and a garlicky, herby, feta cheese-y dressing makes a stunning and delicious summer dish that’s perfect for the beach or a picnic. It’s a great way to showcase heirloom tomatoes, too. I prefer to grill the bread here, but broiling works just fine, too. To turn this into a main dish, add chopped grilled shrimp.

In a medium bowl, whisk together the honey and sriracha sauce. Divide in half. Refrigerate half of the sauce in an airtight container until ready to serve.

In another medium bowl, make the marinade by combining the other half of the honey-sriracha sauce with the olive oil and whisk until the oil is completely incorporated into the sauce.

Place the chicken breast in an airtight container. Place the zucchini in a separate airtight container and season each with salt and pepper. Divide marinade among containers, tossing with separate forks to avoid contamination. Refrigerate for 1 hour and up to 24 hours.

Meanwhile, combine remaining vegetables in a fine-mesh sieve over a large mixing bowl and allow to drain for 1 hour, pressing down occasionally with a spoon. (May be made … Read More

Toss cut fruit together in a bowl and then spoon into popsicle molds. Pour enough juice so it comes slightly below each rim. (Pops will expand a little as they freeze.) If you’re using paper cups, cover with aluminum foil (to hold sticks in place). Insert Popsicle sticks. Place on a tray in the freezer for 5 hours or overnight. Run under warm water for a few seconds to release pops from their molds. Enjoy!

Ice Pop Molds

When making ice pops at home, you will need a container or mold to hold the liquid while it freezes and a stick to hold your frozen treat while you eat it!

Homemade Molds: Freeze liquid in a small paper cup with a wood popsicle stick.

Store Bought Molds: Many shapes and sizes to choose from including rocket ships!

Some store bought molds (like Zoku) even come with their own storage container.

Shop Local: Stock on Hope Street in Providence carries a variety of … Read More

by María @ Comentarios en: Regalo kéfir de leche

by Angela Pifer @ SIBO Guru

Sat Feb 20 09:28:22 PST 2016

A phase 2 clinical trial on humans is currently in progress that sounds promising; evaluating the effect of lovastatin lactone on methanogens and symptoms in patients with irritable bowel syndrome with constipation. If you recognized the word ‘statin’ in lovastatin, yes, you are correct. This is a statin drug! Statins can inhibit archaeal cell membrane... Read More >

by Angela Pifer @ SIBO Guru

Sat Oct 29 10:27:58 PDT 2016

SIBO? I Made a Bone Broth Just for You! I am excited to announce the launch of my new low FODMAP bone broth line!! I created this line with Cauldron Broths. We are launching with Traditional Chicken, Traditional Beef and two Bone Marrow Broths – Short Simmer and Long Simmer. For SIBO, I recommend starting with the Short... Read More >

by Edible Rhody @ Edible Rhody

Tue Jul 07 08:16:34 PDT 2015

Red at Night, Sailors Delight

A spike of spice and an exuberant shade of orange distinguish bartender Jeff Wolf’s spirited summer highball at the Boat House in Tiverton. The Sergeant Peppers cocktail is a clever play on the flavor profile of the margarita, a cocktail rooted in Mexico in the 1930s, popularized by American tourists. Wolf swaps reposado tequila aged in new oak barrels for the traditional silver tequila base, tangy red bell pepper juice for lime, and sweetens with a drizzle of agave nectar. Reposado tequila imparts notes of grilled pineapple and caramel constituting the buttery vanilla backbone of the cocktail. The clean heat of Bittermens Hellfire Habanero Shrub (a hot sauce specifically designed for cocktails) piques the rich floral acidity of the red bell pepper juice and the bold citrus tones of the garnish, a feathery stalk of cilantro. Sip one at sunset over the Bay to experience a sublime summer combination.

Willa Van Nostrand is an award-winning mixologist and beverage consultant. She owns Little Bitte Artisanal Cocktails. Visit her at LittleBitte.com.

by giffc @ The Constables Larder

Wed Jan 07 12:07:04 PST 2015

I think there are three key things to a good risotto. First, making a decent broth. Second, constant stirring. Third, not overcooking it. I’ll often have broth in the freezer, made with the remains of a roast chicken, but in this case, we were without, so earlier in the day I made a turkey-based broth.... Continue reading →

by giffc @ The Constables Larder

Mon Sep 29 15:46:41 PDT 2014

Fall brings braising back into my kitchen, and my favorite thing to braise is pork shoulder. Not only does it make a spectacular meal in it’s own right, but it gives you the perfect material for follow-on dishes, whether chili or tacos or in last week’s case, a cassoulet-inspired peasant stew. There are a myriad... Continue reading →

by Edible Rhody @ Recipes – Edible Rhody

Thu Jun 11 12:52:44 PDT 2015

Nicole Waxman, Pastry Chef, The Spiced Pear Restaurant, Newport

This is my home version of a wonderful summer dessert we serve at the restaurant along with a blackberry sponge cake. You can substitute angel food cake but the panna cotta with its sublime green hue can stand alone with the purple berries. What a colorful basket from the farmers’ market!

Sweet Pea Panna Cotta:

3 cups heavy cream

2 cups fresh green peas (or frozen if needed)

1 packet gelatin

3 tablespoons water

1/2 cup granulated sugar

Macerated Blackberries:

1 1/2 cups fresh, whole, washed blackberries, divided

2 tablespoons granulated sugar (enough to coat the blackberries)

Juice from 1/2 lemon

Fresh mint for garnish (optional)

Bring cream and peas to a boil in a medium saucepan and remove from heat.

Blend in a blender on medium speed until smooth. Strain through a fine-mesh sieve.

Place gelatin powder in a small bowl with 3 tablespoons water and let soften.

Return pea and cream mixture to saucepan, add sugar and bring to a simmer. As soon as sugar has dissolved, remove from heat. Add softened gelatin to the mixture and stir until smooth.

by María @ Comentarios para Proyecto: Vivir en el Campo

by Edible Rhody @ Edible Rhody

Tue Jul 21 09:04:44 PDT 2015

By Phoebe Gallo

There is something magical about the Newport Folk Festival. Every year, thousands of people pack their lawn chairs, wide-brimmed hats and Birkenstocks, and make the trek to Fort Adams State Park for three days of fabulous folk music. There is so much focus on the Fest itself—and rightfully so. We are tried and true fans of the best music festival of the summer, but we are also tried and true fans of Newport, particularly its delicious options for pre- and post-Fest food.

Here are seven picks for dining in Newport—these local spots will keep you coming back for more.

Empire Tea & Coffee

Empire Tea & Coffee is a Newport favorite, and its swanky newer location on William Street is hard to miss (adjacent to the corner of Bellevue and Memorial Boulevard). It sports a large open space with plenty of seating (indoor and out), a relaxed atmosphere and a super friendly staff. Stop by before the Fest for some morning coffee and baked goods (special shout out to the iced chai—it’s spicy and refreshing, an ideal way to start the morning), and follow up your morning treats by ordering up some salads and sandwiches to pack … Read More

by @ TIB Aktuelles

by giffc @ The Constables Larder

Sun Jun 11 12:21:38 PDT 2017

I’m a huge fan of fennel. In the summertime, I’ll make cold fennel salads, and in the winter, I’ll do gratins. I make these slightly differently every time, but here are the basics: Fennel Salad For 4-6 people 2 fennel bulbs (3 if they are small) 1 stalk of celery mint (or fresh oregano) 1... Continue reading →

by Edible Rhody @ Recipes – Edible Rhody

Tue Jul 07 08:16:34 PDT 2015

Red at Night, Sailors Delight

A spike of spice and an exuberant shade of orange distinguish bartender Jeff Wolf’s spirited summer highball at the Boat House in Tiverton. The Sergeant Peppers cocktail is a clever play on the flavor profile of the margarita, a cocktail rooted in Mexico in the 1930s, popularized by American tourists. Wolf swaps reposado tequila aged in new oak barrels for the traditional silver tequila base, tangy red bell pepper juice for lime, and sweetens with a drizzle of agave nectar. Reposado tequila imparts notes of grilled pineapple and caramel constituting the buttery vanilla backbone of the cocktail. The clean heat of Bittermens Hellfire Habanero Shrub (a hot sauce specifically designed for cocktails) piques the rich floral acidity of the red bell pepper juice and the bold citrus tones of the garnish, a feathery stalk of cilantro. Sip one at sunset over the Bay to experience a sublime summer combination.

Willa Van Nostrand is an award-winning mixologist and beverage consultant. She owns Little Bitte Artisanal Cocktails. Visit her at LittleBitte.com.

by Edible Rhody @ Edible Rhody

Thu Jun 25 15:02:30 PDT 2015

Beer Cocktails with a Bite

A well-crafted beer cocktail is a deceivingly delicate creature. A typical shandy recipe is equal parts beer and fresh lemonade or ginger ale; a light, effervescent solution to a warm weather thirst. Consider the tart overtones of the citrus you choose in order to balance the malt and booze just right. Fresh grapefruit juice intensifies the robust hoppy tones of ale, while fresh lemonade complements lighter styles of lager and beers with a higher rice or barley content.

Revival Brewing Company’s expert brewmaster, Sean Larkin, points out that when building a shandy with hefeweizen, “it’s a game about balancing the bitterness of the hops. If lemon is too acidic to add to a brew, think about sweetening with pomegranate, mango or passion fruit juice.”

If you’re looking for some heat, season hefeweizen with jalapeño simple syrup to give the natural spices in the beer, like coriander and orange peel, a leg up. The most divine iterations of a shandy are dry to semi-sweet, where you can taste the characteristics of both the beer and the juice. But relax: If you don’t achieve that perfect mélange the first time, there’s always a second chance.

by okstaff @ OK! Magazine

Mon Feb 12 14:05:47 PST 2018

Victoria Beckham shut down any rumors of a potential Spice Girls reunion. “I’m not going on tour. The girls aren’t going on tour,” she revealed. The Blank Website broke the news as the fashionista prepared to launch her new line at New York Fashion Week. Rumors circulated after the group were spotted all together in London Read More

by Olga @ Ocean View Kitchen

Wed Feb 22 12:31:44 PST 2017

Last few days I was craving some comfort food, so I decided to make turkey meatballs in a tomato sauce. They’re lighter and leaner than classic meatballs but still tender and flavorful.I used ground turkey that was 93 percent lean (as opposed to the almost all-white meat turkey you find in some packages) and mixed it with ricotta and parmesan cheese, a little bit of onion, garlic, parsley, and Italian seasoning. The tomato sauce is pretty simple with flavours similar to the meatballs and it is finished off with a hit of fresh parsley and basil. I served them on a bed of light and fluffy quinoa, but you can also go with pasta or even rice. As for the vegetables, you can use any greens you like. I used kale that I quickly sautéed with a little bit of garlic, pinch of nutmeg, red pepper flakes, salt and pepper. Enjoy! Tip: You can make these turkey meatballs a day ahead and keep them in a fridge until they ready to be cooked. Also, you can double the recipe and freeze half of the meatballs for next time. To freeze, place baking sheet with meatballs in the freezer, and freeze for 1 hour […]

by Edible Rhody @ Edible Rhody

Thu Jun 25 13:12:19 PDT 2015

Jonathan Dille, Executive Chef, The Grange, Providence

The mushrooms that the Rhode Island Mushroom Company are producing are some of the best quality I have seen, and they are right down the street in West Kingston! What a treat it is to have them join the culinary scene here in Little Rhody. The small stems of the Pattypan squash are edible and look pretty if you leave them on.

Prepare coals or preheat grill. Place tomatillos, red onion and jalapeño directly on grill (without any oil). Salt them as they begin to char. Cook until charred so that black spots speckle the surface of the pepper, the tomatillos begin to burst and the onion slices begin … Read More

by giffc @ The Constables Larder

Wed Jan 03 18:52:06 PST 2018

I’ve long been more of a cook than a baker, simply because I don’t like to follow recipes, but recently I became determined to make good bread — in particular a good baguette. After trying a number of different approaches, I finally discovered the flavor I was shooting for with the pain a l’ancienne... Continue reading →

by Olga @ Ocean View Kitchen

Sun Jan 29 17:40:05 PST 2017

This Hearty Everyday Salad is incredibly easy to make and most likely you have all the ingredients in your fridge or pantry. The ingredients in this salad are pretty much based on my own personal preferences and the leftovers I had in the fridge. I had some roasted chicken from the night before, some black rice and few other ingredients I grabbed from the fridge. This hearty winter salad with black rice is tossed with apple slices, chicken, carrots, green peas, and currents. Topped with crunchy pepitas and blended with a flavorful, lemon mustard vinaigrette. I don’t think can go wrong with a big, colorful salad, jam packed full of healthy, hearty goodness. Enjoy!

by giffc @ The Constables Larder

Sun Oct 04 13:24:47 PDT 2015

Yesterday for a dinner party I decided to add a new flavor to a beef braise: smoke. The results were quite a hit when combined with the braising sauce. The cut was a 4 pound boneless chuck. I gave it a dry rub of: 3/4 tsp black peppercorns 1 tbsp coriander seed 1 tbsp ground... Continue reading →

Toss cut fruit together in a bowl and then spoon into popsicle molds. Pour enough juice so it comes slightly below each rim. (Pops will expand a little as they freeze.) If you’re using paper cups, cover with aluminum foil (to hold sticks in place). Insert Popsicle sticks. Place on a tray in the freezer for 5 hours or overnight. Run under warm water for a few seconds to release pops from their molds. Enjoy!

Ice Pop Molds

When making ice pops at home, you will need a container or mold to hold the liquid while it freezes and a stick to hold your frozen treat while you eat it!

Homemade Molds: Freeze liquid in a small paper cup with a wood popsicle stick.

Store Bought Molds: Many shapes and sizes to choose from including rocket ships!

Some store bought molds (like Zoku) even come with their own storage container.

Shop Local: Stock on Hope Street in Providence carries a variety of … Read More

by Edible Rhody @ Recipes – Edible Rhody

We make this recipe by first smoking our onions in a smoker to enhance the flavor of the collard greens. If you don’t have access to a smoker you can simply caramelize the onions as explained below.

1 large yellow onion, thinly sliced

2 tablespoons vegetable oil

1/2 tablespoons crushed red pepper

Kosher or sea salt

2 bunches collards, stems removed and sliced 1/4 inch thick

2 cups vegetable stock

2 tablespoons sesame seeds

1 tablespoon whole cumin seeds

2 tablespoons sunflower seeds

2 tablespoons pumpkin seeds

2 thinly sliced radishes (optional garnish)

Heat oil in a large pot. Add onions and cook over low heat until onions begin to turn a golden brown, approximately 25 minutes. Add crushed red pepper, pinch salt, collard greens and stock. Cover and reduce to low heat, stirring regularly. Cook until collard greens soften and reduce in size, about 30 minutes. Season with salt to taste.

In a small pan over low heat add sesame seeds, cumin, sunflower and pumpkin seeds and toast until seeds are lightly browned and fragrant. Serve greens garnished with toasted seed mix. Serves 2–4.… Read More

by okstaff @ OK! Magazine

Mon Feb 12 19:14:38 PST 2018

What a spooky night! Baby joy! Amber Portwood finally announced her baby news to her friends and family so now, it’s time to focus and get prepared. However, the joy was quickly turned to stress when Andrew Glennon, the baby daddy, suggested the two wait to find out the baby’s gender so it can be a surprise. Amber disagreed Read More

by Edible Rhody @ Recipes – Edible Rhody

Thu Jun 25 13:12:19 PDT 2015

Jonathan Dille, Executive Chef, The Grange, Providence

The mushrooms that the Rhode Island Mushroom Company are producing are some of the best quality I have seen, and they are right down the street in West Kingston! What a treat it is to have them join the culinary scene here in Little Rhody. The small stems of the Pattypan squash are edible and look pretty if you leave them on.

Prepare coals or preheat grill. Place tomatillos, red onion and jalapeño directly on grill (without any oil). Salt them as they begin to char. Cook until charred so that black spots speckle the surface of the pepper, the tomatillos begin to burst and the onion slices begin … Read More

by Angela Pifer @ SIBO Guru

Wed Oct 05 15:48:36 PDT 2016

Of all the functional gut diets, I have found that the FODMAP diet is the best at helping people manage their IBS and SIBO symptoms. This is an ideal ‘elimination diet’ to help people settle their gut symptoms; then they can start to test foods out (challenging fermentable loads) to see which foods they... Read More >

by Edible Rhody @ Recipes – Edible Rhody

Thu Jun 25 15:02:30 PDT 2015

Beer Cocktails with a Bite

A well-crafted beer cocktail is a deceivingly delicate creature. A typical shandy recipe is equal parts beer and fresh lemonade or ginger ale; a light, effervescent solution to a warm weather thirst. Consider the tart overtones of the citrus you choose in order to balance the malt and booze just right. Fresh grapefruit juice intensifies the robust hoppy tones of ale, while fresh lemonade complements lighter styles of lager and beers with a higher rice or barley content.

Revival Brewing Company’s expert brewmaster, Sean Larkin, points out that when building a shandy with hefeweizen, “it’s a game about balancing the bitterness of the hops. If lemon is too acidic to add to a brew, think about sweetening with pomegranate, mango or passion fruit juice.”

If you’re looking for some heat, season hefeweizen with jalapeño simple syrup to give the natural spices in the beer, like coriander and orange peel, a leg up. The most divine iterations of a shandy are dry to semi-sweet, where you can taste the characteristics of both the beer and the juice. But relax: If you don’t achieve that perfect mélange the first time, there’s always a second chance.

by Olga @ Ocean View Kitchen

Sat Jan 28 11:54:54 PST 2017

Today I am sharing Apple Spiced Baked Oatmeal with Cashew Sauce! I am always looking for new healthy breakfast ideas and I think there is something about baked oatmeal that just hits the spot. There are endless variations of baked oatmeal, but I tried to keep this recipe as healthy as possible without compromising the taste. The recipe is easily adapted with whatever fruits and nuts or seeds you have on hand. This version filled with apples, warm spices like cinnamon, nutmeg, ginger, all spice, raisins, walnuts and sunflowers seeds. Drizzle with yummy cashew sauce and serve with fresh berries and more maple syrup if desired. The best part? This recipe can be made ahead of time and reheated. Feel free to play with the add-ins to this recipe. I see making it this recipe on Sunday, so I have healthy breakfast during the work week.